Pecan Caramel Chocolate Salted Candies

2/3 cup chopped pecans, toasted 4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies 16 bittersweet chocolate disks (1" to 1 1/2" disks) a pinch of Fleur de Sel or other sea salt, to garnish each candy Directions 1) Preheat the oven to 325°F. 2) Divide the pecans into 16 small piles on a parchment-lined or lightly greased baking sheet (a scant 2 teaspoons pecans each). 3) Flatten each caramel cube into the size of a half dollar, and place on the pecans. 4) Heat in the oven for 2 to 3 minutes, until the caramel softens and begins to melt. 5) Remove from the oven; wait 1 minute, then top each cluster with one disk of chocolate, pressing it into the softened caramel gently. 6) Top each candy with a few flakes of Fleur de Sel, or other coarse sea salt. 7) Allow the caramel and chocolate to cool and set before removing candies from the pan. Yield: 16 candies.